Yummy Tummy Goals

I simply LOVE! Made this for Thanksgiving dinner. It was a hit with everyone! So good and so, so easy and quick. CHEESY GARLIC ROASTED ASPARAGUS Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one. Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Servings: 4 - 6 people Calories: 226 kcal Ingredients 1 pound (500 g) asparagus spears, woody ends removed 3 tablespoons olive oil 1 tablespoon minced garlic (or 4 cloves garlic, minced) 3/4 teaspoon Kosher salt 1/4 teaspoon fresh cracked black pepper 1 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.  Arrange asparagus on baking sheet. Set aside. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzl...

Roasted Brussels sprouts are my favorite! Made this twice already and each time it was amazing! So crispy and savory and very easy to make.  Loved it!! GARLIC PARMESAN ROASTED BRUSSELS SPROUTS RECIPE Fragrant and flavorful vegetable side dish. Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Servings: 4 people Calories: 200 kcal Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Full Recipe @ www.crunchycreamysweet.com

I have to say that this is now a Christmas dinner tradition in our house. I make most of the insides the day prior so it goes together that much faster! One Our favorite meals by far and I have yet to have guests try it and not ask for there recipe! I can’t say enough for how much we love this recipe. VEGAN MUSHROOMS WELLINGTON RECIPE A fantastic vegan version of the classic beef wellington. Course Main Course Cuisine vegan, vegetarian Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 4 people Calories 554 kcal Ingredients 4 large portabello mushrooms stalks trimmed and cleaned 3 large onions peeled and chopped 3 tbs olive oil 300 g baby spinach (10 1/2 oz) 4 sprigs of thyme leaves picked 1 vegan puff pastry 1 tbs dijon mustard salt and pepper to taste VEGAN EGG WASH 1 tbs aquafaba (chickpea water) 1 tbs almond or cashew milk 1 tsp neutral flavoured oil 1/2 tsp maple syrup or brown rice syrup Instructions Place a large frying pan o...

This is a fantastic recipe. I have made it twice for different groups and both loved it…and many asked for the recipe. The Fontina and Gruyere cheeses really make it…great flavors. Love the spinach and kale combo. VEGETARIAN LASAGNA This vegetarian lasagna is comfort food at it’s best. Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. It’s the perfect lasagna! Prep Time: 40 mins Cook Time: 50 mins Total Time: 1 hour 30 minutes Yield: 8-10 servings Ingredients 1 lb lasagne noodles* 28-32 oz marinara sauce 12 oz baby spinach* 3 cups chopped kale 20 oz sliced baby bella mushrooms 1/3 cup cooking sherry 15 oz ricotta 1 cup chopped basil 1 Tbsp fresh thyme 1/4 cup milk 1/2 tsp crushed red pepper, optional 2 cups shredded Raclette or Fontina cheese 1/2 cup shredded Gruyère or Pecorino Romano cheese Get Ingredients Powered by Chicory Instructions prep the layers: Preheat your oven to 325ºF. Cook the noodles according to p...

My friend has recently started eating vegan and we were looking for recipes of different everyday foods that we could make that our friend group would all enjoy. We tried these recipes and all of us are in love! they are so much better than the boring normal grilled cheese! VEGAN JALAPEÑO POPPER GRILLED CHEESE Prep Time 5 Minutes Cook Time 8 Minutes Total Time 13 Minutes Servings 2 Servings Ingredients 2 slices of your favorite bread 2 TBSP Daiya Plain Cream Cheese Style Spread 2 Daiya Cheddar Style Slices 1 fresh jalapeño 2-3 TBSP pickled jalapeño slices 1-2 TBSP vegan buttery spread of choice as needed Instructions First prep your jalapeño. Remove the stem and slice in half, removing the seeds and veins to dull a bit of the heat. Or leave them in for an extra spicy sandwich! Chop finely and set aside. Spread one side of your bread with Daiya cream cheese and top with the chopped/minced jalapeño. Full Recipe @ peasandcrayons.com

Second time making delicious! I’ve been trying to get “healthy ” veggies in my diet that are easy and taste good. This recipe surpassed my expectations. BALSAMIC ROASTED BRUSSELS SPROUTS Serves: 8 Servings Ingredients 2 lb. brussels sprouts, halved 1 red onion, sliced 2 Tbsp olive oil 1 tsp. sea salt ½ tsp. black pepper ½ tsp. mustard seeds 2 Tbsp balsamic vinegar 1 Tbsp honey 2 tsp. Dijon mustard Instructions Preheat oven to 425 degrees F and line a baking sheet with foil. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly. Full Recipe @ eatyourselfskinny.com

I made these for dinner tonight and they turned out amazing!! The only difference is that I baked them in the oven instead of grilling since I already had the oven on. CREAMY SPINACH STUFFED MUSHROOMS Prep Time 15 mins Cook Time 17 mins Total Time 32 mins Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunch! Author: Slice of Kitchen Life Recipe type: Quick & Easy Serves: Serves 5 Ingredients 10 medium / 5 large portobello mushrooms (approx 350-400g)* 3 tablespoons butter, divided 2 teaspoons garlic puree (or crushed garlic) 200g baby spinach leaves 3-4 tablespoons sour cream (or could use softened cream cheese) 4-5 tablespoons parmesan cheese, freshly grated Instructions Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel. Melt one tablespoon of the butter, and brush over...